Low-Cholesterol Egg Drop Noodle Soup

Ingredients

• 1 cup chicken broth
• 1/2 cup shredded lettuce
• 1/4 cup sliced mushrooms
• 1/4 cup sliced onion
• 1/2 (3 ounce) package instant ramen noodles (exclude seasoning packet)
• 3 tablespoons egg substitute (such as Egg Beaters)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

Directions

Combine chicken broth, lettuce, mushrooms, and onion in a small saucepan; bring to a boil. Add ramen noodles to the boiling liquid and cook until softened, stirring occasionally, about 3 minutes.

Drizzle egg substitute into the broth while stirring continually until the substitute solidified, about 30 seconds. Remove saucepan from heat; stir soy sauce and sesame oil into the soup.